Cheese and Courgette Muffins

Step 1Preheat the oven to 200°C/180°C fan/gas 6. Grease a 12 hole non-stick muffin tin with a little melted butter.Step 2Using your hands, squeeze out as much excess water from the grated courgette and add to a mixing bowl.Step 3Tip in the flour, cheddar (reserving a handful) and a twist of black pepper; mix to combine. Beat the eggs with the milk and melted butter and pour into the courgette mix; gently stir until all incorporated.Step 4Spoon evenly into the muffin tin and top with the reserved cheddar. Bake in the oven for 25 mins, until risen and golden brown.Step 5Leave to cool in the tin for 5 mins before removing to cool completely on a wire rack. Add to your picnic basket or lunch box and enjoy.These freeze really well too!